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Dry goods storage

post #1 of 5
Thread Starter 
Hi all, I'm renting space at a bakery to cater from and I wanted to buy some containers for baking supplies. Of course I'd like to spend as little as possible.

There are some rather high prices associated with some food storage bids if you look at restaurant supply places. Is it necessary to get bins like that, are they specifically food safe? Or would it be considered acceptable to use any ol' bin?

Thanks!
post #2 of 5

Welcome to Cheftalk.

 

If you will be opening a business that serves the public, you have guidelines to follow about your dry and cold storage.

The containers you use must be approved for this storage.

Yes, one of those flour containers on wheels can cost upwards of $500.00

This is the way it is.

 

You may be able to find used storage containers through restaurant or bakery auctions in your area as well as used items from restaurant supply stores.

post #3 of 5
Thread Starter 

Thank you for your response.  Any direction on where to find specific guidelines on the dry and cold storage?  

 

What would the difference be in a food storage container purchased at say a chain department store, versus the ones from food supply stores, aside from wheels to keep it off the ground.

 

If I was to keep flour for example, in a food storage container purchased at my grocery store and in the cooler off the ground, that wouldn't be acceptable?

 

I guess a call to the local department of health wouldn't hurt to check what they require.

 

Thanks again!!

post #4 of 5

No seams, tight fitting cover, totaly washable, labeled on the outside, transparant if possible, on wheels or at least 6 inches off the floor

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 5

Should be a NSF container, check out Rubbermaid Brute 32 gal cans. Less expensive than a rolling bin.

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